The Instant Pot does all the heavy lifting in this Chicken Stew recipe, with perfectly cooked meat, potatoes, and veggies in a light, creamy broth.
Creamy Chicken Stew in Instant Pot
This Instant Pot chicken stew has all the flavors and ingredients of the classic Chicken Stew recipe, where you feel like each bowl is a meal for your soul. Plus, leftovers, if you have any, taste better the next day. Let’s cook!
Ingredients
Onion, celery, carrots, potatoes (peeled or not), and green peas (canned or frozen) are a MUST for this stew. You’ll also need boneless, skinless chicken thighs or breast, chicken broth or stock, and half & half (or coconut milk). And don’t forget the herbs! You’ll add thyme, rosemary, and bay leaves or swap them for poultry seasoning.
How to Make Chicken Stew in the Instant Pot
In the following steps and the video below, you’ll how to make this chicken stew in the Instant Pot:
- Sauté the chicken – 5 minutes
Add a little oil to the pot of the Instant Pot and in sauté mode, cook the chicken, stirring frequently, until it’s mostly cooked through. - Cook the stew on high – 15 minutes
Add all of the remaining ingredients, minus the cream and the peas. Seal the Instant Pot, close the release valve, and cook on HIGH. - Natural release – 10 minutes
Once the cycle is finished, allow it to sit for 10 minutes on natural release. Carefully open the pressure valve to release the steam away from you. Remove the lid and stir in the green peas and cream. Place the lid back on and wait 3 minutes for the peas to heat through.
How to Thicken Chicken Stew
If you noticed your stew is on the watery side, you can thicken it up in 1 of 2 ways:
- Thicken it with flour or cornstarch
Combine 1 tablespoon cornstarch or flour with 1 tablespoon cold water. Whisk until smooth and add the mix to the stew after you add the peas and cream. - Mash some of the potatoes
Once cooked, remove a few potatoes, mash them with a fork or the back of a spoon, and return them to the pot. The released starches will help thicken the broth.
Laura’s Favorite Recipe Variations
- Add more veggies
Other veggies you could use or add-in to this stew are fresh or frozen mushrooms, spinach, kale, or green beans (canned also works) - Swap the protein
No chicken? Swap it out and make it a turkey stew. - Make it dairy-free
Simply use coconut milk instead of half & half. - Change the cooking method
Planning dinner ahead? You can make this chicken stew in the slow cooker.
How to Store Leftovers
Refrigerate chicken stew leftovers in an airtight container for 3 to 4 days. While you can freeze this stew, the potatoes and dairy will change their texture. If you plan to freeze it, cook the stew without potatoes and dairy, store it frozen, and add these ingredients when reheating.
Instant Pot Chicken Stew
Watch how it’s made:
Ingredients
- 1 tablespoon oil
- 1 ½ pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 small onion, diced
- 3 carrots, cut into ½-inch rounds
- 3 stalks celery, diced
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 leaves bay
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 medium golden potatoes, peeled (optional) and quartered
- 32 ounces chicken broth, (4 cups)
- 1 cup frozen green peas, or canned
- ½ cup half and half
Instructions
Sauté the chicken:
- Add a little oil to the pot of the Instant Pot and in sauté mode, cook the chicken pieces for 5 minutes, frequently stirring, until it's mostly cooked through.
Cook the stew:
- Add all of the remaining ingredients, minus the cream and the peas, inside the pressure cooker. Place the lid on the Instant Pot, seal, and close the release valve. Cook on HIGH pressure for 15 minutes.
- Once the cycle is finished, allow it to sit for 10 minutes on natural release. Carefully open the pressure valve to release the steam away from you. Remove the lid and stir in the green peas and cream. Place the lid back on and wait 3 minutes for the peas to heat through.
Serve:
- Give the chicken stew a quick stir, and ladle it into a bowl. Serve it homemade rolls or thick, crusty bread.
Notes
- You can also use 1 ½ teaspoons of poultry seasoning as a substitute for the fresh herbs.
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Sarah says
This chicken stew was super easy to make in the instant pot!